Gluten Free Brownies

I’m a big fan of the lazy Sunday, though these days my lazy Sundays have taken on a new look the older I get. Often filled with cleaning and trips to the grocery store, they have become more of a prep for the week. Today mine started with a chilly 6.5 mile run through Discovery Park with a great friend, taking in the spectacular view and catching up with good news and nourishing my soul with exercise. After a quick shower and breakfast of, you guessed it, oatmeal, I decided my four legged friend could use some exercise too and drug him to Greenlake for a 3 mile walk. What did all of that earn me? I settled on brownies, and not just any brownies, but rich, chocolaty gluten free brownies.

Recently, my handsome man friend decided to venture into new gluten free territories and doing my best to be supportive (and since I do 99% of the cooking anyway 😉 I decided to go right along with him. It’s been a fun and new challenge moving away from old standbys of a lazy pasta dinner here or weekend pancakes there but more than worth it. It’s pushed me past my comfort zone and forced me to learn new things about baking and cooking that I didn’t know and am forever grateful to have explored. Often gluten free things can be even richer and denser without the flour to fluff things up and I for one, especially when it comes to brownies, like it dense.

While we’re currently past the gluten free period of our lives together (for now anyway) and while man friend is not actively avoiding gluten, I still try to limit its presence in our kitchen as we both tend to feel better without large amounts of it. I’ve made a fair amount of gluten free cakes but wanted to see if I could get that to translate into a brownie, and I gotta say, not disappointed with the result. Try these out when you have an extra half hour or so and you’ll have something to enjoy on your lazy Sunday, whatever that entails.

2. Melt the coconut oil and 1 cup of the chocolate chips, you can do this on the stove top or in the microwave. If you go the microwave route just make sure you do it in about 30 second intervals and stir in between.

3. In the meantime, beat the eggs and sugar together in a stand mixer on low, you don’t want them to get frothy, just combined. When chocolate has melted, and cooled, add slowly to eggs and combine. You’ll want to do this slowly so the chocolate doesn’t cook the eggs.